Skillet Enchiladas

These cheesy skillet enchiladas are so quick and easy to make and so full of rich, meaty flavor, they will be a hit with the whole family.

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Prep Time5

Cook Time20

Total Time25

Servings

Table of Contents

Skillet Enchiladas Ingredients
Substitutions And Additions
How To Make This Skillet Enchiladas Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
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This cheesy skillet enchiladas meal is brimming with all the tasty goodness of classic enchiladas that everyone will love. Meat and beans are smothered in a rich, spicy sauce and topped with gooey cheese and corn tortilla strips.

Skillet Enchiladas Ingredients

Skillet Enchiladas raw ingredients that are labeled

You’ll need:

1 pound of ground beef
½ of a can (7.5 ounces) of black beans, rinsed & drained
1½ cups of red enchilada sauce
1 teaspoon of garlic powder
1 teaspoon of crushed red pepper flakes
½ teaspoon of salt
½ teaspoon of black pepper
5 small (6-inch) corn tortillas
2 cups of shredded cheddar cheese
Optional garnish: avocado, sour cream, fresh cilantro, and green onions

PRO TIP:

The enchilada sauce adds flavor and spice to the dish. Choose the sauce based on the brand and level of heat you prefer.

Substitutions And Additions

MEAT: Ground beef is the ideal choice, but you could use ground pork, ground turkey, or even make it into vegetarian skillet enchiladas by replacing the meat with extra beans.

CHEESE: You could replace the cheddar cheese with a Tex-Mex blend, Colby, or Monterey Jack cheese.

Try a cheese that contains jalapeños to kick up the spice.

SPICE: For an extra kick in this delicious meal, add more red pepper flakes, cayenne pepper, or chili powder.

You could also mix in a green chili pepper instead of added spices.

How To Make This Skillet Enchiladas Recipe

STEP ONE: In a large 12-inch skillet over high heat, brown the ground beef until it is no longer pink and drain the fat.

OUR RECIPE DEVELOPER SAYS

For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.

STEP TWO: Add in the black beans, enchilada sauce, garlic powder, crushed red pepper flakes, salt, and pepper, then stir well to mix.

Reduce heat to low, cover, and simmer for 10 minutes.

black beans, enchilada sauce, and seasonings added to the ground beef in a skillet

STEP THREE: Slice tortillas into strips (about 1 inch wide and 2 inches long).

STEP FOUR: Stir in tortilla strips and shredded cheese until the cheese is melted. Simmer for an additional five minutes.

PRO TIP:

Use a lid on the skillet to melt the cheese quicker during the last few minutes.

tortilla chips and shredded cheese added to the ground beef mixture in a skillet

How To Serve

This skillet beef enchilada recipe is such a versatile dish and perfect for a weeknight meal.

Top it off with sour cream, salsa, guacamole, lettuce, diced green onions, Pico de Gallo, diced tomatoes, or some hot peppers.

You can serve these one-pan enchiladas in so many different ways. Try putting it in a tortilla or taco shell or over tortilla chips.

How about as a burrito bowl with your favorite toppings or over plain rice? Kick your rice up a notch with our Spanish rice.

For more easy recipes for one-pot meals, try our white chicken enchilada skillet or, for more traditional enchiladas, check out our ground beef enchiladas.

MORE MEXICAN DISH RECIPES

Side Dishes

Ingredients For Mexican Street Style Corn

Casserole Ideas

Mexican Beef And Rice Casserole

Storage

IN THE FRIDGE: Store the enchilada leftovers in the refrigerator in an airtight container for three to four days.

IN THE FREEZER: Leftovers from this easy dinner recipe can be stored in the freezer for up to a month.

REHEATING: The enchilada leftovers reheat well in the microwave. Using a microwave-safe dish, heat in 1-minute increments, stirring in between to make sure it is heated through.

MAKE-AHEAD: This easy enchilada recipe could also be converted into a freezer meal. Transfer to a freezer-safe container after the second step.

When you are ready to serve it, thaw it in the refrigerator completely, transfer it to a skillet, and finish with the final step, adding the tortilla strips and cheese.

Perfect for busy weeknights!

close up shot of a spoon of Skillet Enchiladas topped with green onions, cilantro, sour cream, and avocado

Melty cheese, beef, and beans make these stovetop skillet enchiladas so hearty and filling, perfect for when you are looking for family dinner ideas. This ultimate comforting Mexican food can be customized in so many ways so that the entire family will be happy!

Frequently Asked Questions

Can I use flour tortillas instead of corn tortillas in this recipe?

For this beef enchilada skillet recipe, either corn or flour tortillas work for the tortilla strips.

Could I make this recipe with chicken instead of beef?

Ground chicken, rotisserie chicken, grilled chicken breast, or leftover chicken would all be tasty in this recipe as well.

Can I freeze this recipe?

Leftovers can be kept in the freezer for up to a month. You could also make this recipe ahead of time and freeze it until you are ready to serve it.

More Recipes You’ll Love

Skillet Enchiladas

5 from 2 votes

These cheesy skillet enchiladas are so quick and easy to make and so full of rich, meaty flavor, they will be a hit with the whole family.

Prep Time 5

Cook Time 20

Total Time 25

Servings

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Ingredients

1 pound ground beef
½ can black beans, rinsed and drained (7.5 ounces)
1½ cups red enchilada sauce
1 teaspoon garlic powder
1 teaspoon red pepper flakes, crushed
½ teaspoon salt
½ teaspoon black pepper
5 small corn tortillas (6-inch)
2 cups cheddar cheese, shredded
avocado, sour cream, cilantro, and green onions (optional garnish)

Instructions

In a large 12-inch frying pan over high heat, brown the ground beef until it is no longer pink and drain fat.
Add in black beans, enchilada sauce, garlic powder, crushed red pepper flakes, salt, and pepper then stir well to mix. Reduce heat to low heat, cover, and simmer for 10 minutes.
Slice tortillas into strips (about 1-inch wide and 2-inches long).
Stir in tortilla strips and shredded cheese until the cheese is melted. Simmer an additional 5 minutes.
Serve hot.

Notes

The enchilada sauce adds flavor and spice to the dish. Choose the sauce based on the brand and level of heat you prefer.
For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
Use a lid on the skillet to melt the cheese quicker during the last few minutes.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!